Frittata of Red Peppers & Provolone – Forget What You Know About Wheat(c)

fritatta w writing

     Kitchen Wisdom Gluten Free Fritata of Red Peppers & Provolone has such bold and outstanding flavor!  It will not disappoint.  Delicious as Brunch or Breakfast, Frittatas are also a great way to jazz up breakfast for dinner!  Frittata is an Italian open face omelet, not difficult to make, packed with protein and quite satisfying.  I often use my left over for lunch at work, with a salad.  Fritatas are easy to make, but method is pinnacle.  Begin on the stove, finish under the broiler and follow the instructions from this recipe, and you will have perfect eggs every time!

Yields 3 servings

5  Whole Eggs

½ cup *Roasted & Sautéed  Peppers, loosely chopped

¾  cup shredded Provolone cheese (or Cheddar or grated Hard Italian Cheese)

1  tablespoon Butter

Frittatas are not difficult to make, but there is a process.  If any of the steps are not completed, the omelet usually fails.

Whisk together 5 whole eggs.

Loosely chop ½ cup previously Roasted & Sautéed Red Peppers. Add peppers to beaten eggs.  Then add ½ cup of shredded cheese, whisk and thoroughly combine.

frittata set up

Use a broiler proof pan.  I use a 9” fry pan, an 8” will work as well.  Heat to medium high, place butter in pan, allow to melt but not burn, coat entire pan and some of the lip.  When butter begins to foam, gently pour egg mixture into the pan, allow to set a moment and then lower the heat.

Turn the broiler on.

The omelet needs to set, allow to slowly cook until only a thin top layer is slightly runny.  Turn off heat.  Spread remaining cheese across top surface.


Place pan in broiler.  It only needs a minute or two.  It will grow in height as the leavening action of egg and heat combine.  When it just begins to form a golden brownish hue, it is done.  Retrieve it from the boiler, turn the boiler off.  Allow to sit for at least 5 minutes so it can set and it will then hold its structure when sliced.

Serve warm or at room temperature.

“Fritata of Red Peppers & Provolone” by Liz Conforti, Forget What You Know About Wheat 2013

Serve with these Kitchen Wisdom Gluten Free Recipes


*Roasted & Sautéed Red Peppers 

potatoes, peppers and onions  w writing

Potatoes & Peppers

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  1. This looks great, just what I needed to spice up my egg breakfasts. Great thing is I’ve been really getting into the hot peppers lately, they have been great in soups and homemade salad dressings, so I’m sure they would be great in eggs too!!

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